Stir together milk, eggs, lemon pepper and salt in medium bowl. Add to potato mixture. Cover; cook until center is almost set (30 to 35 minutes). Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted (2 to 3 minutes).

To serve, cut into wedges. Garnish with parsley.

To break asparagus:
Snap off the tough and woody ends of asparagus spears by gently bending the lower third of the spear—it will easily break in just the right spot. Discard tough ends.